Ramadan is almost over, and we are a few days ahead of Eid Al Fitr so it’s time for our favorite Eid cookies or Kahk. There are so many recipes by a lot of different chefs, and we've gathered here 8 Kahk recipes by your favorite chefs, so you can pick one or try more than one!

30 dessert recipes for every day of the month!

Amira Shanab's Recipe


- 1 kilo of flour

- 1/2 kilo of ghee

- 1 Tbsp. of yeast

- 1 Tbsp. of sugar

- 1 Tbsp. of cake slice

- 1 cup of warm milk

- 1/4 cup of sesame

- Sugar Icing


1. Mix the flour with the scent of kahk, sesame, and ½ tbsp of sugar.

2. Mix the rest of the sugar with 3/4 cup of milk and the yeast, and leave it to ferment for 5 minutes.

3. Put the dry mixture in the perineum, then add the yeast mixture to it.

4. Add the hot ghee to the mixture and stir well until the ingredients are well combined.

- Distribute it in trays and leave it to rest for 1 hour.

5. Bake in a preheated oven at 190-200°C until it becomes a bit golden.

6. Leave it to cool down, then sprinkle powdered sugar on top of it and preserve it in a well-sealed box.

Asia Othman Recipe

Chef Asia's recipe for Eid cake is one of the unique ways for kahk. Here you go if you like watching the recipe instead of reading it.

Sally Fouad’s Recipe


- 3 cups butter oil (melted butter)

- 1 kilo all-purpose flour

- 1/2 cup starch

- 2 Tbsp of Kahk’s scent

- 5 Tbsp sesame 

- 1 Tbsp Yeast

- 1 Tbsp Sugar

- 1/2 cup tap water

- 1 sprinkle of salt

Sally Foad's tips on Ramadan weight loss...


1. After the Butter oil is heated first, then melt the yeast and sugar together and leave aside.

2. In a bowl add flour, starch, Kahk’s scent, salt, and sesame, and then add the heated butter.

3. Stir and pat it down with your hand then add the water and yeast and sugar mix.

4. Don’t add too much water or the dough will become dry.

5. Make oval shapes with your hand, then decorate with a Kahk stamp or with a sharp tool.

6. After you leave for 1/2 an hour; bake in a preheated oven at 190-200°C till it becomes a bit golden.

7. Leave it to cool down then sprinkle powdered sugar on top of it, and preserve it in a well-sealed box.


- You should shape the dough while it’s still warm.

- Use high-quality flour.

- For a less soft Kahk texture, use less butter oil.


Chef Naglaa Al Sherbeiny’s Recipe


- 3 cups butter oil (melted butter)

- 1 kilo all-purpose flour

- 1 Tbsp of Kahk’s scent

- 5 Tbsp sesame 

- 1 Tbsp instant Yeast

- 1 salt sprinkle

- 3/4 cup warm milk

- Walnuts and Malban (taffy-like sweets) for filling.

- Powdered sugar for decoration


1. Mix the flour, salt, sugar, and Kahk’s scent all together.

2. Melt the butter oil and add it to the flour along with the milk and water, then stir.

3. Cut the dough and mold it into circular shapes then decorate by stamp or tool.

4. For an optional filling add walnuts or Malban.

5. Distribute it in trays and leave it to rest for 1 hour.

6. Bake then serve and decorate with powdered sugar.


Manal Al Alam’s Recipe


- 2 cups butter oil (melted butter)

- 1/2 cup butter

- 1 kilo all-purpose flour

- 1 Tbsp sugar

- 1 tsp of Kahk’s scent

- 1 Tbsp sesame 

- 1 Tbsp rough Yeast

- 1/4 tsp salt 

- 1cup warm water


1. In a heat-resistant bowl, add the flour and salt.

2. In a medium pan, heat the butter oil and butter.

3. Add the Kahk’s scent to the flour and sprinkle the sesame without stirring.

4. Add the hot melted butter to the mix aiming to pour on the sesame. Stir with a wooden spoon slowly.

5. In a bowl, add the yeast, sugar, and water and stir until bubbles are seen.

6. Add the yeast to the flour mix, mix with your fingers then knead till you get a soft dough.

7. Cover with nylon and leave at a warm temperature for 30 seconds till the dough doubles in size. 

8. Shape and fill with walnuts or dates.

9. Bake in a preheated 180°C oven.

10. Leave to cool and serve.

How many calories are in your favorite Eid desserts?

Chef Sherbeiny’s Recipe


- 1kilo flour

- 50g semolina flour

- 10g salt

- 10g yeast

- 10g Kahk’s scent

- 20g baking powder

- 400g cold butter oil

- Powdered sugar for decoration


1. Flour is mixed with semolina, kahk’s scent, sugar, salt, baking powder, yeast, and milk.

2. Add the butter oil, shape it into oval shapes, and leave for 30 minutes.

3. Bake at a high temperature for 25 minutes.

4. Leave to cool and serve with powdered sugar.

Chef Hassan’s recipe


- 1 kilo flour

- 1/2 kilo butter oil

- 2 Tbsp sugar

- 1/2 cup milk

- 1/4 cup sesame

- 1 tsp Kahk’s scent

- 1 Tbsp baking powder

- Powdered sugar for decoration


1. In a deep bowl add flour, sugar sesame, Kahk’s scent, and baking powder. Mix well.

2. Add the butter oil to the mixture and mix well till they are homogenous.

3. Add the milk and knead till the dough isn't sticky anymore.

4. Leave for 1/2 an hour to rest.

5. Shape and bake till it turns golden.

6. Serve with confections sugar.

Chef Hala Fahmi’s Recipe


- 1 kilo flour

- 2 Tbsp sesame

- 1 1/2 butter oil

- 1 Tbsp baking powder

- 1 Tbsp Kahk’s scent

- Banana’s Scent to preference

- 1 salt sprinkle

- Yeast mix

- 1/2 cup confections sugar


1. Add Kahk’s scent to flour, sesame, baking powder, and salt.

2. Add the mixture into an electric kneader and add the butter oil.

3. On the side, blend 1/2 a cup of butter oil with 1/2 cup of confections sugar in a blender.

4. Add this mix to the mixture inside the electric kneader and process at a slow speed.

5. In a separate bowl, add 1 cup of warm water to a Tbsp of sugar and a Tbsp of yeast and stir well.

6. Add this mixture to the kneader and mix well.

7. Shape the dough and bake until it’s golden in color.

8. Decorate with sugar.

Main Image Credits: On Mondays We Dance